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Jambalaya

Enjoy this easy-to-make, tomato-based jambalaya with beef sausage and shrimp!
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Prep Time 1 day
Cook Time 40 minutes
Servings: 4 people
Ingredients Equipment Method

Ingredients
  

Jambalaya Mix
  • 2 cups long-grain rice
  • 6 tbsp dried minced onion
  • 2 tbsp dried parsley flakes
  • 2 tbsp beef bouillon granules
  • 1 tsp dried thyme leaves
  • 1 tsp garlic powder
  • 1 tsp grond black pepper
  • 1/2 tsp cayenne (adjust for less or more spiciness)
  • 1/2 tsp salt
  • 2 bay leaves
Jambalaya Recipe
  • Jambalaya Mix (see above)
  • 5 cups water
  • 2 14-ounce cans of diced tomatoes (I use petite diced)
  • 2 8-ounce cans of tomato sauce
  • 1 lb fully-cooked smoked sausage, cut into 1/4-inch slices
  • 1-1 1/2 lbs medium, fresh shrimp, peeled and deveined (I have used large frozen, raw shrimp)

Equipment

  • Dutch oven

Method
 

  1. In a small bowl, combine rice, minced onion, parsley, beef bouillon granules, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaves.
  2. I make the jambalaya mix days ahead and store it in an airtight container. It makes it so easy to add when you're ready to start the dish.
  3. In a Dutch oven, combine the jambalaya mix, water, tomatoes, tomato sauce, and smoked sausage.
  4. Bring mixture to a boil over medium-high heat. Cover, reduce heat, and let simmer for 20 minutes. Add the shrimp and cook for 5 to 7 minutes or until shrimp are pink.
  5. Serve immediately with garlic bread.